1/2 c. brown rice flour
1/4 c. sorghum flour
1/4 c. potato starch
1 c. gluten-free quick oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. xanthan gum
1/2 c. coconut oil (or oil of choice
3/4 c. sugar (I used 1/2 c. coconut palm sugar + 1/4 c. regular sugar)
2 eggs
1 tsp. vanilla
1 1/2 c. mashed bananas (about 3)
1/4 c. milk (I used almond milk)
1/2 c. toasted chopped walnuts (optional)
1/4 c. sorghum flour
1/4 c. potato starch
1 c. gluten-free quick oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. xanthan gum
1/2 c. coconut oil (or oil of choice
3/4 c. sugar (I used 1/2 c. coconut palm sugar + 1/4 c. regular sugar)
2 eggs
1 tsp. vanilla
1 1/2 c. mashed bananas (about 3)
1/4 c. milk (I used almond milk)
1/2 c. toasted chopped walnuts (optional)
In a small bowl combine the dry ingredients (brown rice flour through xanthan
gum but NOT the sugar).
In your mixer bowl, beat together the oil, sugar, eggs, and vanilla for several minutes.
Add the dry ingredients alternately with the bananas and milk, beginning and ending with the dry ingredients (about 1/4 at a time).
Stir in the walnuts.
Spoon into a greased 9 x 5 inch loaf pan.
Bake at 350° for 50 – 60 minutes or until toothpick inserted in the center comes out clean.
Recipe from www.glutenfreehomemaker.com
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